Pasta e Fagioli
Pasta e fagioli translates to “pasta and beans,” and this dish is a staple in any Italian household. I grew up eating this, and this recipe is a taste of nostalgia. In my opinion, Italians use minimal ingredients in a lot of dishes, but they try to make the most out of what they use, which makes for simple but amazing recipes. This soup is perfect for cold winter days!
Pasta e Fagioli
- Prep Time
20 min
- Cook Time
40 min
- Total Time
1 hour
- Servings
4-6
- Difficulty
Easy
Ingredients
- Olive oil
- 1 onion
- 1 carrot
- 1 celery stalk
- 5 garlic cloves
- 2 big cans of crushed tomato sauce
- Salt
- Pepper
- 1 cup chicken stock
- 1 bunch of basil
- 2 cans of navy beans
- ½ pound of ditalini pasta
- Pecorino Romano cheese for garnish
Instructions
- Chop the onion, carrot, and celery. Mince the garlic.
- Add the vegetables (not the garlic) to a medium pot with some olive oil. Sauté them on medium heat until the onions are translucent and the vegetables start to soften.
- Then, add the garlic and cook for around a minute until it becomes fragrant.
- Add the tomato sauce and stir. Season with salt and pepper to taste.
- Add the chicken stock to thin out the sauce, and then cook for 20-30 minutes with the lid on.
- While the sauce is cooking, drain and rinse the beans.
- Once the sauce is cooked, mix in the beans and ditalini pasta.
- Allow the noodles to cook to your liking; I prefer al dente.
- Take the soup off the heat and ladle it into bowls.
- Garnish with fresh basil and Pecorino Romano cheese. Enjoy this delicious and comforting meal!
TIPS
- This is a simple rustic Italian dish; the higher quality ingredients, the better flavor!
- You can add protein like chicken or sausage to this recipe or keep it vegetarian by using vegetable stock.
- Also, if you are not serving the soup right away, leave the noodles separate, or they will get soggy. When you are ready to serve, cook the pasta in the sauce, or add the pasta to a bowl and top with the sauce and beans.
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